OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 64. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-10-01 to 2024-10-01.)

Article	Citations
Modification of plant proteins for improved functionality: A review	301
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs	277
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties	188
The primary, secondary, and structures of higher levels of pectin polysaccharides	180
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications	167
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry	165
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies	156
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review	153
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	143
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development	134
Biosensors for rapid detection of Salmonella in food: A review	133
Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models	122
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies	121
Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review	120
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques	117
Bacillus cereus food intoxication and toxicoinfection	110
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends	109
Reviewing the world's edible mushroom species: A new evidence‐based classification system	107
Flavor challenges in extruded plant‐based meat alternatives: A review	105
Functional implications of bound phenolic compounds and phenolics–food interaction: A review	104
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety	103
High‐pressure processing of meat: Molecular impacts and industrial applications	98
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications	98
Considerations for the development of cost‐effective cell culture media for cultivated meat production	97
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality	95

Probiotics in the dairy industry—Advances and opportunities	93
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications	93
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends	91
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color	91
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization	90
Extraction of protein from food waste: An overview of current status and opportunities	90
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing	89
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection	88
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety	88
Smart monitoring of gas/temperature changes within food packaging based on natural colorants	87
Thermal processing implications on the digestibility of meat, fish and seafood proteins	86
Soy protein isolates: A review of their composition, aggregation, and gelation	86
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability	85
Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism	85
Meat analogs: Protein restructuring during thermomechanical processing	85
Food safety considerations and research priorities for the cultured meat and seafood industry	84
Muscle stem cell isolation and in vitro culture for meat production: A methodological review	83
Chickpea protein ingredients: A review of composition, functionality, and applications	83
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation	82
Trends and challenges of biopolymer‐based nanocomposites in food packaging	82
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review	82
Craft beer: An overview	80
Application of machine learning to the monitoring and prediction of food safety: A review	79
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples	79
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides	77
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	74
Antimicrobial‐coated films as food packaging: A review	73
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products	72
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging	72
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review	69
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives	69
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health	69
An overview of the perception and mitigation of astringency associated with phenolic compounds	68
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus	67
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins	66
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	66
The sensory properties and metabolic impact of natural and synthetic sweeteners	66
Lipid oxidation and antioxidant delivery systems in muscle food	65
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	65
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization	64
CRISPR‐Cas‐based detection for food safety problems: Current status, challenges, and opportunities	64
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation	64